About Me

Amanda:I've always had a love of cooking. As a teenager, when most of my friends were watching sitcoms, I was watching Food Network. I was always experimenting on my family with my "creations." Recently I have found a new passion in food. I now follow the principles of Weston A. Price Foundation, using Real Food when I cook. I've eliminated processed foods from my life. I don't use too many measurements when I cook, just a lot of love.

I have opened up this blog to my family and some friends, so there will be a lot of recipes to enjoy. As always, please leave comments, and suggestions. If you try one of our recipes, please let us know what you thought of it! To find out more about me, visit my personal blog here.

Contributing Cooks:

Julie:One of my wonderful sister-in-laws. Shes a great mom of two. She and I share a passion for food. One of her favorite weekend spots is to go hang out at the gourmet supermarket to take in the sights! You can visit her personal blog here.

Karen:My Momma. Yes, I'm almost 30 and call her Momma. She encouraged my love for food by helping me cook many dinners while I was growing up. I cooked spaghetti so many times, that to this day, we are both "tired" of it. But back then she never complained.

Jules:I met Jules in the blogsphere and fell in love with her blog, Far from the Sticks. Here is a little more about her in her own words: I grew up in the wilds of New Hampshire. After college I went in search of warmth and sun and ended up in San Diego. In Feb. '09 I moved to Ankara, Turkey with my fiance. Officially I am now an ex-pat. I am currently butchering Turkish in my attempt to learn it, but have had more success with the food. I pounce at any chance to try a new dish, and have few boundaries when it comes to what I won't eat. Through my exeriences I am learning the intricacies of a cuisine that varies from Mediterranean to Anatolian. Growing up I never imagined this particular adventure but nonetheless am excited for what is to come.

Place shortening, flour and salt in food processor. Cover and process, using quick on and off motions, until mixture is crumbly. With food processor running pour cold water all at once through feed tube just until dough leaves side of bowl. Dough should not form a ball.

Gather the crumbs into a ball on your counter. Divide into two. Shape into a flattened circle on a lightly floured surface. Wrap in plastic wrap and refrigerate for 30 minutes. Roll pastry out on lightly floured surface using floured rolling pin, into circles 2 in larger than the upside down pie plate. Line pie dish with crust. Fill with the chicken filling (see below.) Top with a second pie crust rolled out the same way.

Dice one small onion into small pieces and saute in a large skillet with olive oil. Add garlic. Cut chicken into small pieces. Add the chicken to the onions. Saute until chicken is half way cooked. Add chopped mushrooms, frozen carrots and peas. Season with salt, pepper, oregano and thyme. Make a slurry of milk and flour. When chicken is cooked through, add flour slurry and stir. Add chicken broth and bring to a boil, continuing to stir. Add chicken to pie filling and bake at 375 for 30 minutes.